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Papaya Dishes

 Sarbottam Silwal
Nepa Mewa Cafe
Ethiopian Fruit Salad
Ingredients:
1 ripe mango, peeled and cut in pieces
1 small ripe papaya, peeled and cut in pieces
1 navel orange, peel removed and cut in sections
1 1/2 cups seedless grapes
1 banana, sliced

Directions:

1 Combine all the cut up fruit.
2 Add the banana at the last minute.
Nepa Mewa Cafe
Papaya Shrimp Salad
Ingredients:
4 cups cooked jasmine rice, chilled
1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined
2 papayas, peeled and diced
1 cup spicy picante sauce, your favorite
2 -3 tablespoons honey, to taste
3 tablespoons pineapple juice
4 tablespoons fresh lime juice
1/2 teaspoon dried ancho chile powder
1/4 teaspoon ground cumin
2 tablespoons minced fresh basil
2 tablespoons olive oil
16 butter lettuce leaves

Directions:
1 In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
2 In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice,
ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
3 Pour the dressing over the rice mixture and toss well to coat.
4 Chill for 1 hour.
5 To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and
serve.
Nepa Mewa Cafe
Tropical Papaya Salad
Ingredients:
1 Lime, Juice And Zest Of
1 Teaspoon Hot Bean Paste
1 Teaspoon Sugar
1/4 Cup Finely Diced Onion
1 Teaspoon Grated Fresh Ginger
1 Garlic Clove, Minced
1/2 Teaspoon Salt
6 Cups Peeled And Julienned Papayas
1 Hot Red Chili Pepper, Seeded, Veined, And Finely Chopped
2 Tablespoons Chopped Fresh Ilantro Or 2 Tablespoons Chopped Fresh Parsley

Directions:
1 In A Bowl Combine Lime Juice, Bean Paste, Sugar, Onion, Ginger, Garlic And Salt;
Mix Well. Add Papaya, Chile Pepper, Cilantro, Toss To Combine.
2 Cover And Refrigerate For 2 Hours.
3 Serve Chilled.
Nepa Mewa Cafe
Papaya Soup Cold
Ingredients:
1 ripe papaya
sugar, to taste
fresh lime juice, to taste

Directions:
1 Peel the papaya and cut in half. Spoon out the seeds and keep them in a small
container in the refrigerator.
2 Cut the papaya into chunks and reduce to a liquid puree in the food processor.
Add the sugar and lime juice. If the puree is too thick, stir in a little water, but be
very careful that you do not add too much water or you will lose the consistency.
3 Serve in fruit cups with a dab of the reserved seeds in the center of each serving.
Nepa Mewa Cafe
Chicken Soup With Green Papaya
Ingredients
:

2 1/2 lbs chicken pieces
1 teaspoon salt
1 dash pepper
3 tablespoons salad oil
1 teaspoon gingerroot, crushed
1 onion, sliced
30 ounces chicken broth
2 cups water
1 papaya, pared and seeded

Directions:
1 Season chicken with salt and pepper. In a large sauce pot, heat oil and brown chicken.
2 Add ginger and onion; cook until onion is transparent.
3 Add broth and water. Cover and simmer for 1 hour.
4 Peel papaya and cut into 2 x 2 1/2 inch pieces. Add papaya to soup and cook 5 to 10
minutes or until papaya is tender

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Papaya dishes

  • 2. Nepa Mewa Cafe Ethiopian Fruit Salad Ingredients: 1 ripe mango, peeled and cut in pieces 1 small ripe papaya, peeled and cut in pieces 1 navel orange, peel removed and cut in sections 1 1/2 cups seedless grapes 1 banana, sliced Directions: 1 Combine all the cut up fruit. 2 Add the banana at the last minute.
  • 3. Nepa Mewa Cafe Papaya Shrimp Salad Ingredients: 4 cups cooked jasmine rice, chilled 1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined 2 papayas, peeled and diced 1 cup spicy picante sauce, your favorite 2 -3 tablespoons honey, to taste 3 tablespoons pineapple juice 4 tablespoons fresh lime juice 1/2 teaspoon dried ancho chile powder 1/4 teaspoon ground cumin 2 tablespoons minced fresh basil 2 tablespoons olive oil 16 butter lettuce leaves Directions: 1 In a ceramic bowl, combine the cooked rice, shrimp, and papaya. 2 In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing. 3 Pour the dressing over the rice mixture and toss well to coat. 4 Chill for 1 hour. 5 To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
  • 4. Nepa Mewa Cafe Tropical Papaya Salad Ingredients: 1 Lime, Juice And Zest Of 1 Teaspoon Hot Bean Paste 1 Teaspoon Sugar 1/4 Cup Finely Diced Onion 1 Teaspoon Grated Fresh Ginger 1 Garlic Clove, Minced 1/2 Teaspoon Salt 6 Cups Peeled And Julienned Papayas 1 Hot Red Chili Pepper, Seeded, Veined, And Finely Chopped 2 Tablespoons Chopped Fresh Ilantro Or 2 Tablespoons Chopped Fresh Parsley Directions: 1 In A Bowl Combine Lime Juice, Bean Paste, Sugar, Onion, Ginger, Garlic And Salt; Mix Well. Add Papaya, Chile Pepper, Cilantro, Toss To Combine. 2 Cover And Refrigerate For 2 Hours. 3 Serve Chilled.
  • 5. Nepa Mewa Cafe Papaya Soup Cold Ingredients: 1 ripe papaya sugar, to taste fresh lime juice, to taste Directions: 1 Peel the papaya and cut in half. Spoon out the seeds and keep them in a small container in the refrigerator. 2 Cut the papaya into chunks and reduce to a liquid puree in the food processor. Add the sugar and lime juice. If the puree is too thick, stir in a little water, but be very careful that you do not add too much water or you will lose the consistency. 3 Serve in fruit cups with a dab of the reserved seeds in the center of each serving.
  • 6. Nepa Mewa Cafe Chicken Soup With Green Papaya Ingredients : 2 1/2 lbs chicken pieces 1 teaspoon salt 1 dash pepper 3 tablespoons salad oil 1 teaspoon gingerroot, crushed 1 onion, sliced 30 ounces chicken broth 2 cups water 1 papaya, pared and seeded Directions: 1 Season chicken with salt and pepper. In a large sauce pot, heat oil and brown chicken. 2 Add ginger and onion; cook until onion is transparent. 3 Add broth and water. Cover and simmer for 1 hour. 4 Peel papaya and cut into 2 x 2 1/2 inch pieces. Add papaya to soup and cook 5 to 10 minutes or until papaya is tender
  • 7. Nepa Mewa Cafe Papaya Dessert Soup Ingredients: 1 papaya 2 -3 pieces dried white fungus 3 -4 pieces rock sugar 1 -2 tablespoon sugar 40 g lotus seeds 1 liter water Directions: 1. Wash the papaya and cut into 1-inch cubes. 2 Soak the White fungus until it expands. 3 Cut the White fungus into smaller pieces. 4 Cook the rock sugar until it has melted. 5 Boil the rock sugar and place the papaya pieces into the pot. 6 After the soup has boiled, place the soup into a ceramic pot. 7 Get a large metal pot and put the ceramic pot inside. 8 Fill the large metal pot with a little bit of water and let the water boil. 9 Lower the heat, cover tightly and simmer for an hour.
  • 8. Nepa Mewa Cafe Papaya Smoothie Ingredients: 2 cups chopped peeled seeded papayas 1 cup chilled pineapple juice 1/2 cup milk 1/2 cup sliced banana 4 ice cubes 1 tablespoon honey 2 teaspoons fresh lime juice Directions: 1 Combine all ingredients in blender. 2 Puree until smooth. 3 Pour into 2 tall glasses.
  • 9. Nepa Mewa Cafe Papaya Lemonade Ingredients: 1 cup sugar 1 cup boiling water 3 1/2 cups cold water, divided 3 cups peeled chopped papayas 1 cup fresh lemon juice (about 4 large lemons) Directions: 1 Combine sugar and boiling water, stirring until sugar dissolves. 2 Let cool slightly. 3 Place sugar syrup, 2 cups cold water, papaya, and lemon juice in blender; process until mixture is smooth. 4 Stir in remaining 1 1/2 cups cold water. 5 Serve over ice. 6 Enjoy!
  • 10. Nepa Mewa Cafe Strawberry-Papaya Shake Ingredients: 3/4 cup papaya, peeled, seeded, and chopped 1/2 cup fresh strawberries 1/2 cup milk (or soy or almond milk) 1/2 cup plain yogurt 1 tablespoon honey 3 large ice cubes papayas (to garnish) or strawberry slices (to garnish) fresh mint (to garnish) Directions: 1 Combine papaya, strawberries, milk, yogurt, and honey in a blender. Cover and blend until smooth. 2 With the blender running, add ice cubes, one at a time, through the opening in the lid, until ice is crushed and mixture is smooth. 3 Pour into 2 tall glasses. 4 Garnish with papaya or strawberry slices and mint, if desired. 5 Serve immediately. 6 Makes 2 servings.
  • 11. Nepa Mewa Cafe Bahamian Papaya Rum Cake Ingredients: 1 1/2 cups papayas, diced 1 cup golden raisin 2 tablespoons lemon juice 1/2 cup rum 4 tablespoons butter 3/4 cup brown sugar Cake Mix 1 cup all-purpose flour 1 cup cake flour 1 1/2 cups granulated sugar 1 teaspoon salt 5 teaspoons baking powder 1/2 cup butter, diced 4 eggs 1/2 cup sour cream 1 tablespoon vanilla extract 1/4 cup vegetable oil 1 lemon, zest of, only 1 cup sweetened flaked coconut Rum Glaze 1/2 cup butter, melted 1 cup granulated sugar 1/2 cup rum Directions: 1 In a bowl, combine the diced papaya, raisins and lemon juice. Add 1/2 cup rum and allow to soak for half an hour. 2 Spray a large 12 cup bundt pan with cooking spray and add 4 tbs melted butter and 3/4 cup brown sugar to the bottom of the pan. With a tablespoon strain 5 heaping tbs of the fruit mixture and add to the sugar mixture in the bottom of the pan. 3 In an electric mixer blend flour, sugar, salt, baking powder and diced butter on low speed. When blended continue mixing and add the 4 eggs one at a time. Follow with the sour cream, vanilla and oil. Add the remaining fruit mixture (including the liquid), the lemon zest and coconut and blend well. 4 Pour the batter into the bundt pan and bake in a preheated oven at 325 degrees for 1 hour. Check for doneness with a wooden pick. Remove from oven and let cool for 10 minutes. 5 For the glaze: In a small pan on the stove, mix butter, granulated sugar and rum and bring just to a boil. Spoon the glaze onto the cake until it is completely absorbed. Cover with plastic wrap and let sit overnight. 6 Before turning out the cake onto a serving platter, warm it in a 325 degree oven for 10 minutes to loosen the sugar mixture at the bottom of the pan. The cake will be very delicate.
  • 12. Nepa Mewa Cafe Pawpaw (Papaya) Tarts Ingredients: Pawpaw Filling 3 cups papayas (1 large or two medium Papaya) 2 cups sugar 3 tablespoons lime juice (about 4 limes) 1 1/2 teaspoons vanilla 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 2 tablespoons margarine 1 pinch salt Crust 4 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups margarine 1/2 cup sugar 1 1/3 cups milk Directions: Filling:. 2 Peel your pawpaw and remove the seeds. Cut up into chunks roughly 1 square inch. Place papaya in a pot. Cover with water, 1 add salt, cover the pot, and boil until soft. 3 When done, drain off the water and cool. Use a cook spoon to mash and force the papaya through a strainer. 4 Squeeze the limes and add the juice. Be careful to not add any seeds. Stir in margarine, vanilla, and cinnamon(or nutmeg). 5 Add 1 1/2 cup of sugar, stir, and taste. Slowly add remaining sugar to your taste. I use the entire 2 cups because I like it very sweet. You may not. Mix well and set aside. 6 Preheat your oven to 350 degrees. 7 Pie Crust:. 8 Measure out and combine flour, salt, and baking powder in a mixing bowl. Use a fork to cut the butter into the flour. To cut, you simply mash the margarine into small pieces while mixing in the flour. Cut and mix until the small pieces of butter are more or less spread out in the flour. 9 Stir sugar in the milk. Pour sweetened milk into flour mixture. Fold milk into flour evenly. 10 Use your hands to gather dough into a ball. Place on lightly floured surface. Divide the dough into four pieces. Use a rolling pin to flatten each piece of dough. 11 Divide it into two sections for easy handling. Roll the dough out flat on a lightly floured surface as shown in the photo. Use a large round cookie cutter to cut the dough into circles. 12 Spoon the filling in to the center of the dough and fold over. Seal the edges with a fork. 13 Grease and flour a cookie sheet. Place the tarts on the cookie sheet. Bake at 350 degrees until golden brown (about 20-25 minutes.). 14 Use a spatula to remove from the cookie sheet. Enjoy
  • 13. Nepa Mewa Cafe Banana Papaya Cupcakes Ingredients: 1 (18 ounce) package banana cake mix 3 eggs 1/4 cup water 1/3 cup vegetable oil 1/2 cup applesauce 1 cup papaya, mashed 1/2 cup sour cream 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 (12 ounce) container cream cheese frosting Directions: 1 Lightly beat eggs. 2 Mix together all ingredients 3 Feel free to add chopped pecans, walnuts, chocolate chips or raisins! 4 Bake at 325 degrees F (Mini cupcakes: Approximately 12-15 minutes. Cupcakes: 23-26 minutes.). 5 Ice with cream cheese icing.
  • 14. Nepa Mewa Cafe Papaya Salsa Ingredients: 1 large papaya 1/4 red bell pepper, coarsely chopped 1/4 green bell pepper, coarsely chopped 1 jalapeno pepper, seeded and minced 2 tablespoons chopped fresh cilantro 1 1/2 teaspoons fresh lime juice 1 1/2 teaspoons orange juice 1/2 teaspoon red pepper flakes Directions: 1 peel, split, and seed papaya; chop coarsely. 2 Mix together all ingredients in a bowl. 3 Serve over grilled fish such as ahi tuna, swordfish; also grilled chicken.
  • 15. Nepa Mewa Cafe Papaya Yogurt Boats Ingredients: 2 tablespoons lime juice 2 tablespoons honey 1/2 cup nonfat plain yogurt 1 ripe papaya, halved and seeded Directions: 1 Combine lime juice and honey. 2 Slowly stir in yogurt, until consistency of a creamy sauce. 3 Pour sauce into the center of the papaya halves. 4 ENJOY!
  • 16. Nepa Mewa Cafe Coconut-Papaya Rice Ingredients: 1 cup uncooked long-grain rice 1/4 cup water salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 (14 ounce) can coconut milk (not cream of coconut) 1 ripe papaya, peeled, seeded and chopped (1 pound) Directions: 1 Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. 2 Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon. 3 Substitution. 4 If you’re in the mood to experiment, go ahead and replace the papaya with an equal amount of chopped mango.
  • 17. Nepa Mewa Cafe Papaya Fritters Ingredients: 1 cup self-rising flour 1/2 cup milk 1 egg, beaten 1 1/2 tablespoons sugar 1 cup papaya, peeled and cut into cubes oil, for frying Directions: 1 Combine flour, milk, egg and sugar. Then stir in papaya. (do not use electric mixer). 2 Drop by teaspoonfuls into hot oil. 3 Cook 1 to 2 minutes on each side or until golden brown. 4 Drain on paper towels. 5 Fritters can also be cooked on a griddle, like a pancake. 6 Serve hot as a snack or side dish.
  • 18. Nepa Mewa Cafe Papaya Canapes Ingredients: 1 papaya, peeled and seeded 3 tablespoons butter 1/2 loaf French bread, sliced into 12 slices (the skinny baguette) 1 lemon, juice of 2 tablespoons sugar 1/2 teaspoon ground cinnamon fresh mint, for garnish Directions: 1 Slice the papaya into thin rounds and mix sugar and cinnamon very well. 2 Butter bread lightly, top with a thin round of papaya and sprinkle with cinnamon sugar. 3 Cover with another thin slice of papaya and lightly sprinkle lemon juice over top. 4 Garnish with mint leaves.
  • 19. Nepa Mewa Cafe Papaya Ketchup Ingredients: 2 teaspoons olive oil 1 garlic clove, minced 2 Tomatoes, seeded and roughly chopped or 1 cup chopped canned tomato 1 serrano chili, seeds and ribs removed, finely chopped 1/2 teaspoon sugar 1 tablespoon rice wine vinegar 1 1/2 teaspoons soy sauce 1/2 teaspoon ground ginger 1/2 teaspoon sesame oil 1 ripe papaya, peeled, seeded, rougly chopped (about 1 cupt) 1 lime, juice of Directions: 1 Heat the olive oil in a large saute pan over med hig hieat. 2 Add the garlic and saute for 2 to 3 min, until softened. 3 Add the tomatoes, chili, sugar, and vinegar, reduce the heat to med, and cook, stirring frequently, until the tomatoes are very soft, about 5 minutes. Remove from heat and let cool slightly. 4 Transfer tomato mixture to a blender. 5 Add the soy sauce, ginger, sesame oil, papaya, and lime juice and puree until smooth. 6 Store in a tightly cover container in the fridge for up to 5 days.
  • 20. Nepa Mewa Cafe Papaya Oat Muffins Ingredients: 1/4 cup raisins 1/4 cup rum (to soak raisins) or 1/4 cup water, hot (to soak raisins) 1 cup Bisquick or 1 cup krusteaz baking mix 1 cup oatmeal (or combination) or 1 cup flour (or combination) or 1 cup whole wheat flour (or combination) 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 teaspoons cinnamon 1/2 teaspoon clove 3/4 teaspoon salt 1/4 cup vegetable oil 1/2 cup milk 1/3 cup honey or 1/3 cup light Karo syrup 2 cups papayas or 2 cups mangoes, chopped 1/2 cup nuts, chopped Directions: 1 Preheat oven to 350°F. 2 Lightly grease or spray muffin cups or line with papers. 3 Set raisins in a bowl of hot rum to soak. 4 In a large bowl, mix dry ingredients. 5 Make a well, and add oil, milk, and honey. 6 Mix just until combined and moistened (Do Not overmix). 7 Stir in fruit, nuts, and raisins (drain raisins before adding). 8 Drop the batter into muffin tins. 9 Bake for 25-30 minutes, testing with toothpick to see if they're done.
  • 21. Nepa Mewa Cafe Papaya Balls Ingredients: 1 papaya, peeled and grated 1 teaspoon lime zest 2 teaspoons lime juice 3 cups sugar (approximately. use 3/4 cup sugar per every cup of papaya) green food coloring or red food coloring Directions: 1 Squeeze excess juice out of the grated papaya. 2 Measure the papaya: to every cup of papaya, add 3/4 cup sugar. 3 Mix the papaya, sugar, lime peel and lime juice in a saucepan. 4 Cook slowly over medium/low heat until the mixture "gels". 5 Add a few drops of food coloring. 6 Cool. 7 Shape into balls and roll the balls in granulated sugar.